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Blackened Mahi Mahi with Fresh Corn Salad

A quick, smoky fish dish with a crispy crust, paired with a bright corn salad for a satisfying summer meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main
  • 4 fillets mahi mahi fillets 6-8 oz each
Spice Rub
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
Corn Salad
  • 3 cups fresh corn kernels or 2 cups frozen
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 lime lime juiced
  • 1 tsp olive oil
  • pinch salt
  • pinch black pepper
Other
  • 2 tbsp unsalted butter
  • 1 lemon lemon sliced for garnish
  • 2 tbsp chopped fresh parsley optional

Method
 

Steps
  1. Pat the mahi mahi fillets dry with paper towels.
  2. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the rub.
  3. Coat each fillet evenly with the spice rub.
  4. Heat a cast‑iron skillet or grill over high heat until very hot.
  5. Sear the fillets for 3-4 minutes per side, or until a crisp crust forms and the fish reaches 145°F (63°C).
  6. While the fish cooks, toss corn kernels, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl to make the salad.
  7. Serve the blackened mahi mahi with a generous scoop of corn salad, a lemon wedge, and a drizzle of melted butter or lime juice.

Notes

Store the spice rub in an airtight container for up to 24 hours. Cooked fish can be kept in the refrigerator for 2 days; reheat gently. The corn salad stays fresh for 3 days—add lime juice just before serving.